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Monday, January 11, 2010

Sauced: Restaurant Preview

I had heard that the chef from Ria's Bluebird was opening a place in Inman Park, so when friends suggested we try Sauced last weekend, I was expecting it to be soul food. Why you ask? Because I have never been to Ria's and for some unknown reason, I always thought it was soul food. Turns out Chef Ria Pell is most definitely not a tiny African American old lady like I'd pictured. Go figure.

So as it turns out Sauced is upscale Southern, much like nearly every other popular restaurant in town. Not to say that is a bad thing. In fact, Sauced was much more appealing to me than the oh so hyped Miller Union. As Mr. AT and I have been decorating lately, I've become obsessed with all things mid-century modern. Much to my surprise (and great pleasure), Sauced is sporting a mid-century look, too, as well as some retro cocktails (more Prohibition era than mid-century) and even old school desserts like icebox pie.

The food is hearty, comforting, and Southern. Mr. AT and I both gobbled up our shortrib wellington, served wtih mushroom duxelle, colman’s mustard paint, house demi, and brussels sprouts. It was a fun twist on the ubiquitous shortrib. Bacon brittle as an appetizer was exactly what it sounded like. Probably not as delicious as I hoped it would be, but certainly yummy enough to finish every last morsel. Both black-eyed pea fritters served with three dipping sauces and super delish sweet potato fries were gone too fast.

Service was friendly and gracious (unlike a certain jerky Miller Union employee), and the place was packed with a neighborhood crowd. Even better, prices are reasonable and notably lower than some comparable restaurants. All in all, pretty impressive for only being open a week, and it will probably only get better. Definitely looking forward to a return visit!